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Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes.
Wang, Weiwei; Tan, Zhongfang; Gu, Lingbiao; Ma, Hao; Wang, Zhenyu; Wang, Lei; Wu, Guofang; Qin, Guangyong; Wang, Yanping; Pang, Huili.
Afiliación
  • Wang W; School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China.
  • Tan Z; Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China.
  • Gu L; Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China.
  • Ma H; School of Biological and Food Engineering, Anyang Institute of Technology, Anyang 455000, China.
  • Wang Z; School of Physics and Microelectronics, Zhengzhou University, Zhengzhou 450052, China.
  • Wang L; Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China.
  • Wu G; Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China.
  • Qin G; Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, China.
  • Wang Y; Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016, China.
  • Pang H; Henan Key Lab Ion Beam Bioengineering, School of Agricultural Sciences, Zhengzhou University, Zhengzhou 450052, China.
Foods ; 11(6)2022 Mar 10.
Article en En | MEDLINE | ID: mdl-35327218
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China
Texto completo
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XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China